If you like muffins for breakfast and snacks, this recipe makes enough batter for lots of muffins. You can mix the batter up, refrigerate it and then bake muffins as you need them. One batch of batter will make about six dozen muffins (more or less), depending on the size of the muffin tins.
Blintzes are delicious as a main course for a light meal or for dessert.
After my mom and dad retired from farming and moved to the house where I live now, I used to mix up this recipe for Mom so she would have it to make pancakes, biscuits or muffins.
My mother enjoyed these biscuits with a cup of coffee. They are especially good if you make them with dried cranberries.
A fancy version of Cinnamon Rolls — and easy, too!
This pastry looks like you spent hours slaving over the dough. In reality, it takes 2 hours from start to finish because it is basically my cinnamon roll recipe (well, maybe it takes a bit more than 2 hours when you add the frosting glaze).
I made this for the breakfast after the Sunday school Christmas program, and there wasn’t much left to take home!
Written in Wisconsin. Published in Maine. Printed in the United States.
LeAnn R. Ralph 715-308-6336 cookbook@ruralroute2cookbook.com
© 2012 Rural Route 2 Cookbook